FBD

Rhubarb Pie

Tart fresh rhubarb pie with a sweet egg custard filling in an unbaked shell, topped with a brown sugar crumble. Makes 2 pies.

AmericanVegetarianIntermediate60 minBy Northstar

Ingredients

Servings
12
  • 2 cup sugar
  • 3 tbsp flour
  • 2 whole eggs, beaten
  • 5 0.5 cup coarsely chopped rhubarb
  • 2 whole 8-inch unbaked pie shells
  • 1 cup flour for topping
  • 0.5 cup brown sugar
  • 0.3 cup shortening
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder

Instructions

  1. 1

    Combine sugar, flour, and eggs; stir to form a thick paste. Fold in rhubarb pieces.

  2. 2

    Spoon filling into 2 unbaked pie shells.

  3. 3

    Combine topping ingredients (flour, brown sugar, shortening, baking soda, baking powder) and mix well.

  4. 4

    Sprinkle crumble topping evenly over rhubarb.

  5. 5

    Bake at 400°F for 10 minutes, then reduce heat to 350°F and bake 40-50 minutes more until filling is set.

Tags

piedessertspringamericantartrhubarbcrumble